Hot Cocoa Cheesecake with Vegan Marshmallows Whipped Cream
Indulge in a slice of warmth with this delightful Hot Cocoa Cheesecake topped with fluffy vegan marshmallow whipped cream. Perfect for cozy family gatherings or as a comforting treat after a long day, this cheesecake combines rich chocolate flavors with creamy textures that will leave you craving more. Easy to prepare and versatile enough for any occasion, it’s bound to impress your guests and become a cherished favorite. Each bite is not only delicious but also an experience of sweet comfort that wraps you in a warm hug.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup Chocolate Cookie Crumbs
- 1/2 cup Unsalted Butter
- 16 oz Cream Cheese
- 1 cup Granulated Sugar
- 3 Large Eggs
- 1/2 cup Hot Cocoa Mix
- 1 cup Heavy Cream
- 1 cup Vegan Marshmallow Fluff
Instructions
- Preheat your oven to 350°F (175°C). Combine chocolate cookie crumbs and melted butter in a bowl and mix well. Press the mixture into the bottom of a springform pan.
- In another bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in hot cocoa mix until fully combined.
- Pour the filling over the crust and bake for 60 minutes or until set but slightly jiggly in the center. Cool on a wire rack, then refrigerate for at least four hours or overnight.
- Whip heavy cream until soft peaks form, then gently fold in vegan marshmallow fluff.
- Serve slices of cheesecake topped with whipped cream.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg